I live in San Jose and north of us is the Marin French Cheese company which makes some outstanding Brie and Camenbert. The triple cream Brie is fantastic! I leave it sitting out for a couple days to let it get real ripe and tangy before I refrigerate it and then let it warm up before consuming it or microwave a sliver or two.Also available on Amazon along with the Cambozola brand of cheeses with are also very good!

Just outside of Freeport Illinois is the Kolb Lena Cheese (no web site and they are now in trouble with the EPA) company that made better French cheese than the French. In fact James Beard used that cheese exclusively and because of that a French company bought them so now the cheese is made in Illinois shipped to France and then “imported” back. I used to go there when I lived in Illinois and buy their cosmetic seconds which were typically half price.

Of course way north of us it the Tillamook Cheese Company which has some very good cheddar! This is the company that sued for the rights to the name Tillamook for their cheeses as other companies in the same county were also using the name. Also on Amazon

Coming from you renners, I took it as such. But when I looked up cheese on EBay, whoa and behold, they do sell cheese.Isn’t funny how some of the smallest things can backfire, even with the best intentions.

My local farmers market has a guy who sells goat cheese, and I am totally addicted. He has a 6 month aged variety called Broncha and I can’t get enough of it.I second the Tillamook sharp cheddar.My rott can be dead asleep, but if I open the cheese drawer, he magically appears :)

moment, not velveta, it was attributed to the margarine products before they removed the hydroginated oil as it is one of those dreaded trans fats!

Velveta’s claim to infamy is that it is a blend of various processed cheese which was developed by Walter Gerber of Thun, Switzerland in 1911, it was James L. Kraft who first applied for a U.S. patent for his method of making processed cheese, in 1916. Kraft Foods developed the first commercially-available, shelf-stable, sliced, processed cheese.

It was developed to keep the cheese from spoiling too quickly. However, in my opinion, spoiled cheese just becomes another kind of cheese with the addition of another mold.